Royal Pasta Primavera Provencale

READY IN: 30mins
Recipe by mersaydees

Based on a recipe from Drs. Roizen's and Oz' book, You On A Diet. I admit some fear not adding salt to the pasta water! Please, get over it! If you're looking for the antithesis to "heavy" pasta, this is it. I think this is a cleansing pasta that makes you feel like you're eating pure food. I love it.

Top Review by Prose

Yum! I would have never thought of adding spring greens to pasta sauce, but it was lovely. My husband enjoyed it too. He described it as "very fresh." I made it as directed except that I used some crushed red pepper from my spice cabinet in place of the ancho chile. I served it over 6 ounces of gluten-free quinoa pasta (for protein). I would say that this actually makes 4 servings. We enjoyed the leftovers the next day. Made (belatedly) for Veg*an Swap, September 2010

Ingredients Nutrition


  1. Prepare pasta according to its package directions, omitting salt and fat.
  2. Meanwhile, heat a large and deep skillet over medium heat until hot. Add the chili pepper; cook, turning occasionally until fragrant and toasted, about 2 minutes.
  3. When cool enough to handle chili pepper, discard its stem and set the seeds aside for a garnish.
  4. Chop chili pepper.
  5. Add eggplant to hot skillet; cook until browned, about 4 minutes, stirring frequently. Add oil, then chopped onion, bell pepper, and garlic; cook 3 minutes, stirring occasionally.
  6. Add tomatoes and chopped chili pepper.
  7. Reduce heat; simmer uncovered 10 minutes, or until vegetables are tender and sauce thickens.
  8. Remove from heat; stir in salad greens and thyme.
  9. Season to taste with salt and pepper if desired.
  10. Drain pasta; transfer to two serving plates and top with sauce.

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